The work is the most important utensil in the Chinese kitchen. Traditionally made of heavy iron or steel and equipped with two handles, this versatile, concave-shaped pan is used for stir-frying, deep-frying, pan-frying, steaming, and stewing. Its ancient design has been adapted for modern use with a metal ring, which the pan sits in on the burner. Even more contemporary are the stainless-steel woks with flat copper bottoms that rest directly on the burner. These usually have a single long handle similar to that on a skillet and are lighter and easier to use than the classic two-handled pan.